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Pears in Gaillac doux

Pears in Gaillac doux

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Give pears a boozy French treatment with this wine-friendly pudding recipe

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal217
fat0g
saturates0g
carbs48g
sugars31g
fibre3g
protein1g
low insalt0g
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Ingredients

  • 6 pears , Williams are best, ripe or nearly ripe
  • 300ml sweet white wine
  • 175g golden caster sugar
  • 1 vanilla pod, split in half

Method

  • STEP 1

    Peel and halve the pears. Spoon out and discard the core (try to keep the stems intact). Put the wine in a pan with the sugar and vanilla, and bring to the boil. Slide in the pears and top up with water just to cover. Simmer for 10-15 mins until tender. Test with a skewer, then carry on until they are fully tender - they can be rubbery if under-ripe and undercooked. Leave to cool in the pan, covered in the wine syrup.

  • STEP 2

    An hour or so before serving, slice the pears and fan out or put the halves in a serving dish with the vanilla pod. Reduce the syrup to about 300ml, then pour over the pears and leave to cool, or cool the syrup and then drizzle over the pears.

Goes well with

Recipe from Good Food magazine, November 2005

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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